【beijing】pork and Chive Dumplings

Name: 【beijing】pork and Chive Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork filling; Some Chives; piece Soft dough; Some Soy sauce; Some salt; Some Shimizu; a little Vegetable oil

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

During the Spring Festival in the north, we have to eat dumplings on the first day of the new year. In the old big family, when they kept their years old, the wives would knead noodles, chop stuffing, roll the skins, and make dumplings together, and they started cooking and eating after midnight.
Nowadays, there are not many big families who can spend the New Year together. In addition, the new year’s 30s also eat richly and exercise less, so it’s hard to digest another meal in the middle of the night. Slowly, the dumplings in the middle of the night moved to the day of the first day of the new year to eat.
The most classic pork and chive dumplings I ate at noon today.
Add some seasoning to the pork and mix it with water to make it into a paste; the leeks are too tender, although the taste is not as good as spring, but also because the price of the Spring Festival has risen a lot, with a grateful heart, it is already a kind of happiness to be able to eat it! "

Ingredients

500g Pork Filling
Some Chives
piece Soft Dough
Some Soy Sauce
Some Salt
Some Shimizu
a little Vegetable Oil

【beijing】pork and Chive Dumplings

1. Knead the dough in advance. It is cold in winter. You can knead the dough with warm water. After kneading it, you can knead it again to make it more moisturized. The dumpling dough should be soft and the water should be about 65% of the flour. Add a little salty dough. Not easy to break

【beijing】pork and Chive Dumplings recipe

2. Choose the fat-to-lean ratio of the meat filling as you like. Pour the soy sauce, light soy sauce, and salt first and mix thoroughly. If the meat is too thin, add a small amount of vegetable oil to make it more moisturized. Fill the meat filling with clean water instead of one time. It is completely absorbed into the meat filling and then poured, stirring clockwise, which is more conducive to the meat molecules to absorb enough water

3. The meat filling is thick and mushy

4. Wash the leeks to get rid of the excess water between the leaves

5. Chop and put in the meat

6. Mix well before wrapping, the taste will be more tender and the juice will be more

7. Put the good dough on the chopping board, knead it into long strips, or cut or pull it into equal-sized pieces

8. Roll out into a round skin with a thicker middle and a thinner edge, take a proper amount of stuffing and place it in the middle, wrap or squeeze it into dumplings according to your favorite method

9. After the water in the pot has boiled, take an appropriate amount of dumplings into the pot, use a large spoon to push the water along the side of the pot and turn it to prevent the dumplings from sinking to the bottom or sticking. Drum, you can fish it all out by floating on the water

10. Dip it with Laba Vinegar when you eat it, it smells so good! After eating, I’ll have a bowl of dumpling soup.

11. Fresh and juicy

Tips:
The dough must be soft so that making dumplings is effortless;
Pour water into the minced meat in batches to make the meat tender and juicy;
When cooking dumplings, you must push the water along the side of the pot from time to time to prevent sinking and adhesion. When eating, you can use laba vinegar and chili oil to add more flavor.